Fresh buffalo mozzarella with sliced tomato and roasted peppers.
Thinly sliced beef over arugula in a light truffle oil.
with Cajun spice and balsamic vinaigrette.
Grilled shrimp, eggplant rollatini, portobello mushrooms, and fried calamari.
Shrimp encrusted with fresh herbs and breadcrumbs, drizzled with Gorgonzola, and served with polenta.
Steamed clams in a light spicy tomato sauce.
Italian pasta and bean soup.
Italian style vegetable soup.
Garnished with goat cheese and toast.
Diced celery, toasted walnuts, sliced pears, and fresh capers with mixed field greens.
Comes with bacon and mushrooms in a balsamic vinaigrette.
Arugula with beets and Gorgonzola cheese.
(whole wheat pasta) with broccoli, asparagus, mushrooms in garlic, oil and diced tomatoes.
with shrimps, arugula, sun dried tomatoes in an olive oil and garlic sauce.
Grilled chicken with asparagus in a light tomato sauce with fresh basil.
with shrimps, clams, and sea scallops.
with sausage and mushrooms in a light pink.
Roasted chicken breast with sliced prosciutto and melted Gorgonzola cheese.
Roasted chicken breast with figs, melted mozzarella cheese in a port wine sauce.
Breaded chicken breast with artichoke hearts, roasted peppers black olives in oil and garlic sauce.
Scallopine of veal sauteed in brown sugar and paprika topped with toasted almonds.
Scallopini of veal sauteed in a port wine topped with walnuts and Gorgonzola cheese.
Scallopini of veal sauteed in a light tomato sauce with olives, bacon and onions.
Stuffed veal chops with prosciutto and mozzarella cheese in a sweet Marsala wine and mushrooms.
Broiled swordfish with black and green olives topped with scallions.
Salmon sautéed in a Dijon mustard with shrimps and sun dried tomatoes.
Filet of sole incrusted with pignoli nuts and toasted almonds in a lemon sauce.
Jumbo shrimp sauteed with white wine and baked with fresh mozzarella in a light tomato sauce.
Sirloin steak encrusted with peppercorn in a light cognac sauce with a touch of cream.
Topped with red bell peppers, onions and mushrooms.
Medallions of filet mignon served in a Barolo wine with fresh asparagus and melted Gorgonzola.